Chicken Stock


  • 2 kg chicken pieces

  • i onion

  • 2 carrots

  • 4 sticks celery

  • parsley stalks

  • garlic cloves

  • pepper


  • 1.

    Wash chicken pieces and place in a large pot big enough to cover all the other ingred with water. Bring to the boil with the lid off and then reducve to a simmer. Grey coloured skum will come to the surface, remove this as it is the impurities on the surface. Simmer ofr 1hr 50 mins, strain into a large container and keep the chicken pieces for later. Put the strained liquid in the fridge overnite and by morning it should be set like very wobbly jelly.Scrape off the fat and place the jelly into containers and freeze. You have fabulous stock at hand anytime. The chicken pieces can be skinned and then separated into tinny pieces ready for soups, stews etc.

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